Vanilla Ice Cream Base

Crème Anglaise Method

This is the basic ice cream mixture I use as a foundation for different flavors. The method is the same as making crème anglaise: heat the milk and cream with vanilla, temper the yolks, then gently cook the custard without allowing it to boil.

Ingredients

• 750ml whole milk

• 250ml heavy cream

• 1 vanilla bean

• 10 large egg yolks

• 285g granulated sugar

Method

Combine the milk, cream, vanilla bean, and half of the sugar in a saucepan. Bring the mixture to a boil.

In a separate bowl, whisk the egg yolks with the remaining sugar and a small amount of milk until smooth.

Slowly pour some of the hot milk mixture into the yolks while whisking continuously to temper them. Gradually incorporate more of the hot liquid, then return everything to the saucepan.

Turn the heat to low.

Cook gently, stirring continuously and scraping the bottom and sides of the saucepan so the custard cooks evenly. Do not allow it to boil.

Spoon & Finger-Line Test

Dip the back of a spoon into the crème anglaise. The custard should leave a thin, even coating on the spoon.

Run your finger through the coating.

If the line remains clean and distinct without the custard immediately running back together, the crème anglaise is ready.

Remove it from the heat immediately and strain.

Cool the ice-cream base, then refrigerate until completely cold before churning.

What to Look For

The finished base should be:

Smooth and silky → lightly thickened → able to coat a spoon → no scrambled egg particles → never boiled.